Healthy recipes from 'Never Goin' Back ' by Al Roker

Crunchy Chicken Wraps (1 serving)

Ingredients
1 chicken breast
4 romaine lettuce leaves
¼ cup cucumber, sliced
¼ cup radishes, sliced
¼ cup sprouts
1 tbsp lemon juice

Instructions
1. Grill chicken breast and cut into slices.
2. Layer romaine lettuce leaves with sliced cucumber and sliced radish.
3. Layer on chicken.
4. Top with sprouts and a bit of lemon juice.
5. Fold lettuce up over ingredients and enjoy!

Ratatouille with Brown Rice (Vegetarian - 6 servings)

Ingredients
2 large onions, sliced
3 garlic cloves, minced
½ cup extra-virgin olive oil
1 medium eggplant, cut into chunks
2 green peppers, chopped
3 zucchini, cut into slices
1 tsp oregano
½ tsp thyme
¼ tsp pepper
Sea salt, to taste
28 ounces canned tomatoes, drained, or 4 cups fresh tomatoes, chopped
6 servings of brown rice, cooked

Instructions
1. In a large pot, sauté onion and garlic in olive oil for 2 minutes.
2. Add eggplant and sauté for 5 minutes.
3. Add peppers and cook for 5 minutes.
4. Add zucchini and cook for 5 minutes; then add seasonings and tomatoes.
5. Cover and simmer for 30 minutes.
6. Serve ratatouille with brown rice.

Chili Lime Tilapia Pouches (4 servings)

Ingredients
Juice of 1 lime
1 Tbsp chili powder
1 tsp cayenne pepper
2 shallots, thinly sliced
1 package fresh spinach
4 tilapia fillets

Instructions
1. Preheat the oven to 375 degrees.
2. In a small bowl, mix lime juice, chili powder, cayenne pepper and shallots.
3. Place spinach leaves on a large rectangle of foil, then add tilapia fillets. Spoon the lime juice mixture over the fish. Fold the foil up and roll edges to create an airtight pouch.
4. Cook in preheated oven for about 15 minutes (cooking time will vary depending on oven temperature and how many pieces of fish you are cooking).